Rating: 4 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 2

Roasting at a high temperature and using small Cornish hens means that these orange-ginger glazed beauties are done after only 25 minutes in the oven. Line your pan with foil for easy cleanup.

Marge Perry
Recipe by Cooking Light October 2002

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: 1 hen half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475°.

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  • Combine first 4 ingredients in a small saucepan; bring to a boil. Combine water and cornstarch in a small bowl, stirring with a whisk. Add to juice mixture in pan, stirring with a whisk. Cook 2 minutes or until thick and glossy, stirring constantly.

  • Place hen halves, meaty sides up, on a foil-lined jelly roll pan coated with cooking spray; sprinkle hen halves with salt and ground ginger. Spoon juice mixture evenly over hen halves.

  • Insert a meat thermometer into meaty part of a thigh, making sure not to touch bone. Bake at 475° for 25 minutes or until the thermometer registers 180°.

Nutrition Facts

188 calories; calories from fat 18%; fat 3.8g; saturated fat 1g; mono fat 1.2g; poly fat 0.9g; protein 22.5g; carbohydrates 15.6g; fiber 0.3g; cholesterol 99mg; iron 1mg; sodium 487mg; calcium 19mg.
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